---
comments: true
tags:
  - ingredient
  - jean-pierre
---
# :bread: Breadcrumbs

![Breadcrumbs](../assets/images/breadcrumbs.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 5 minutes |

## :salt: Ingredients

- :bread: 1 loaf white mountain bread (publix)
- :garlic: 5 cloves garlic
- :tomato: 2 Tbsp sun-dried tomatoes
- :herb: 1 Tbsp parsley
- :cheese_wedge: 0.5 cup Parmesan

## :cooking: Cookware

- 1 food processor

## :pencil: Instructions

### Step 1

Remove the crust from the white mountain bread (publix).

### Step 2

Mix the garlic, sun-dried tomatoes and parsley in your food processor until well blended.

### Step 3

Mix the bread in the food processor and pulse until fine.

### Step 4

Mix the Parmesan in the food processor and pulse until fine.

### Step 5

You can keep the crumbs in the refrigerator for a few days in small Tupperware style container or in the freezer for at
least 3 to 4 months.

## :link: Source

- <https://chefjeanpierre.com/recipes/fresh-breadcrumbs/>